A warming dish with an exotic twist.


  • 1 tablespoon coconut oil

  • ½ Spanish onion, peeled and sliced

  • 400g sweet potato (or pumpkin), peeled & chopped into bite-size pieces

  • 1 tablespoon Metamucil LEMON LIME Smooth (or similar product)

  • 1 eggplant, chopped into 2cm pieces

  • 500g jar Korma sauce

  • ½ cup (125ml) of water


  • 1.

    In a large non-stick frying pan, sauté the sweet potato and onion for 5 minutes, turning half way through.

  • 2.

    Sprinkle over the Metamucil and stir to coat.

  • 3.

    Add the eggplant and sauté for 2 minutes, turn and sauté for another 2 minutes or until just golden.

  • 4.

    Pour over the Korma sauce (‘Korma’ is an Indian sauce based on a mixture of spices, including ground coriander, cumin and yoghurt).

  • 5.

    In the empty jar, swirl approximately ½ cup (125ml) of water to release the remaining sauce and gradually add to the pan.

  • 6.

    Simmer for 12 to 15 minutes, allowing time for the yummy flavours to develop or until the vegetables are nice and tender.

  • Optional:

  • 1.

    Serve over rice, sprinkled with fresh coriander and a drizzle of freshly squeezed lemon juice or a sprinkle of Metamucil LEMON LIME Smooth. NB: If you want the sauce to go further add a little more liquid, veggie stock works beautifully as a substitute for water.


Recipe created by Kim McCosker with Metamucil

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